Pork Piccata My Way

• 1 1/2 lbs pork tenderloin
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup lemon juice
• 3 tablespoons butter or 3 tablespoons margarine
• 1/4 cup fresh parsley, chopped
• 1 1/2 tablespoons capers
• hot cooked fettuccine
• Garnishes
• lemon slice
• fresh parsley sprig

1. Cut each tenderloin into 6 (2 oz) medallions.
2. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
3. Combine flour, salt, and pepper; dredge pork in flour mixture.
4. Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
5. Remove from skillet; keep warm.
6. Repeat procedure with remaining pork and olive oil.
7. Add wine and lemon juice to skillet; cook until thoroughly heated.
8. Add butter, chopped parsley, and capers, stirring until butter melts.
9. Arrange pork medallions over fettuccine; drizzle with wine mixture.
10. Garnish, if desired.
11. Serve immediately.

pork tenderloin, allpurpose, salt, pepper, olive oil, white wine, lemon juice, butter, fresh parsley, capers, lemon slice, parsley sprig

Taken from www.food.com/recipe/pork-piccata-my-way-213335 (may not work)